UNDERSTANDING FOOD

HOUSEKEEPING ASSIGNMENT

2013-04-11T23:25:00.000+08:00

QUESTION 1

As a housekeeping supervisor in a resort, you are in the process of preparing the a.m. guestroom check report when you discover that room 2004 is occupied while the night clerk’s report that you received early in the morning indicated that the room was vacant.

A) What do you think could have happened for the discrepancy to exist?

B) What do you do from there?

ANSWER

From this question, we should know the meaning of room status discrepancy first. The room status discrepancy is defining a situation in which the housekeeping department’s description of a room’s status differs from the room status information at the front desk. Refer to the question, this situation is maybe will happen in the hotel.

First of all, we should know the daily routines of the housekeeping staff. The ‘housekeeping day’ is divided into three shift which is morning, afternoon and night shift. The daily routine may differ slightly from one hotel to another hotel. ‘Opening of the house’ refers to a daily operational procedure whereby rooms are assigned for servicing to GRAs scheduled for work that day.

The night supervisor keeps ready the ‘night report’ or the occupancy report generated in the night by the front desk attendant. The night supervisor also passes on the list of arrivals and departures obtained from the desk to the assistant housekeeper. Then, the assistant housekeeper prepares the daily report and hand over the section work sheet to each floor supervisor.

The section work sheet has the room numbers of the section that the floor supervisor is responsible for, and identifies their status as ‘vacant’, ‘occupied’, or ‘check out’. This sheet thus indicates the room status of the entire section to the supervisor. This is then clipped onto the room attendant’s cart. Once each room has been cleaned and inspected, the floor supervisor puts a check mark against that room number on the sheet.

In many properties, to avoid disturbing guests just to check the status of the room, discrepancy report is generated by the inspection of only ‘on change’ and ‘vacant and ready’ rooms. In fact under this system, to save time, the Guest Room Attendant’s (GRAs) do not approach any guestrooms in the morning till they are ready to clean that room.

If there is any discrepancy between the room status received from the front desk and the actual status of the room, the GRA should immediately inform the floor supervisor, so that it can be cleared up with front desk. A consolidated report is then generated from the information received at the control desk by the control desk supervisor. This is called the housekeeping room status report.

The discrepancy can be left to the floor supervisor, who may inspect ‘vacant and ready’ and ‘no change’ rooms to be assured their status. Any discrepancy can be marked in the section worksheet clipped onto the room attendant’s cart. All supervisors, after completing the physical checking of the room status in their section, convey any discrepancy to the control desk. The control desk supervisor consolidates the information received and generates the housekeeping room status report.

The GRAs then begin servicing the guestrooms according to priority and the floor supervisor inspects the rooms in order. The rooms are the passed as ‘ready rooms’ to the front office for sale. As a conclusion, any room status discrepancy between the front office and the housekeeping department is resolved by a physical check.

MEAT ALTERNATIVE OR ANALOG PRODUCTION

2013-04-11T23:16:00.000+08:00

1.0 INTRODUCTION

What is the meaning of meat alternatives? It is good for us to consume? What is the classification of the meat alternatives? Is there any food that relate to the same nutrient like meat product? How about the process that are involved in making the meat alternative production? All of the question will be discussed in this assignment briefly. Meat alternative or other word which called meat substitute, faux meat, meat analogue, mock meat or imitation meat is the same meaning or definition.

Generally, the meat alternative will be understood to mean that the food made from non-meats and sometimes it produces without dairy products. It is approximates aesthetic quality such as texture, flavor, appearance and chemical characteristics of specific types of meat. These types of food also refer to the meat-based, healthier and less expensive alternative to a particular meat product such as surimi. There are six classifications of meat alternatives which are vegetarian meat alternative, soy-based meat alternative, recent meat alternative, dairy alternative, egg alternative and similar meat-based meat alternative or called surimi.

The vegetarian meat alternative is food that based-on centuries-old recipes and then the flavoring is added to make the finished product taste like lamb, chicken, seafood, ham, beef and others. The example of food product from this class are the wheat gluten or called seitan, rice, legumes, tempeh, mushrooms and pressed-tofu. The second class is the soy-based meat alternative. This is the food that made by layering the thin skin which forms on top of boiled soy milk. The recent meat alternative if a food comes from a dry bulk commodity derived form soy, mycoprotein-based Quorn, soy concentrate and modified defatted peanut flour.

The dairy alternative is the food that comes from other dairy sources based. It composed of processed rice, soy like soy milk and soy protein isolate, cashew, almond, gluten such as the first non-dairy creamers, nutritional yeast and other combination of the food that will get the same flavoring like butter, milk, cheeses, yogurt, mayonnaise, ice-cream and others milk product. The other classification is egg alternative. The food from egg alternative is the foods that have the same like egg function such as the leavening and binding effects of eggs in baked food such as cake. The example of food is the tapioca starch, tofu or other similar product function like egg. The last classification is the similar meat-based meat alternative that a food that processed from the hash or flesh of fish and added with the flavorings.

2.0 BODY

Nowadays, there are many foods that contain the same nutrient like meat product. The processing of the meat alternative is also different from each classification. The example of food meat alternative and it process will be discuss are seitan, yuba, texturized vegetable protein (TVP), tofu, tapioca starch, surimi and tempeh. The seitan or wheat gluten food is made by washing the wheat flour dough with water until the starch it dissolves. The leaving insoluble gluten then cooked before being eaten. This type of food is popular in Chinese people for accompaniment to boiled rice porridge or called congee. There are five forms of seitan which are oily fried gluten, steamed gluten, baked spongy gluten, raw gluten and dry baked gluten.

Yuba also called tofu skin or dried bean curd. The processing of yuba is start from boiling of soy milk in an open shallow pan. During the boiling process, a film or skin composed primarily of soy protein-lipid complex forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin or soy milk skin. There are three form of yuba which are fu zhu stick, meat analoque and log. The other type of meat alternative is texturized vegetable protein or TVP. TVP is a food made through a process known as extrusion cooking. It made from defatted soy flour and water in a mixing cylinder. Then the dough cooked during the passage through the barrel of a screw type extruder. This food will replace meat in the Spaghetti Bolognese, tacos, burgers and others.

Tofu is a processed food by coagulating soy milk and the resulting curds will be pressing. It produce begins making their own soy milk which are follow the steps like soaking the beans in the water, grinding the soaked beans, boiling and straining it dried. The process of coagulating used the coagulants agent like salt, acids and enzymes. There are many forms processed tofu exist which are fermented tofu like pickled and stinky tofu, flavored tofu like sweet and savory tofu, fried tofu like aburaage and frozen tofu like Thousand layer and koyadofu tofu. The productions from tofu based are tofu skin, okara, non-tofu and Burmese tofu.

Egg substitutes may be composed of tofu, tapioca starch, or similar products that recreate the leavening and binding effects of the eggs in baked goods. Many people use fruit products such as banana paste or applesauce as egg analogues in baking. There varieties way of processed tapioca starch consist by stirred the product, drained through a sieve and the last one step is fried the products itself. Examples of tapioca starch are tapioca cracker, powder, and rectangular sticks.

Surimi is a processed of hash of fish plus flavoring, is used to make products such as imitation crab meat. Its also can be steps by separate or mince the lean fish, rinse, beaten, and pulverized to form a gelatinous paste, mixed with additives such as starch, egg white, salt, vegetables oil, humectants, sorbitol, sugar and others. The curing process of surimi is caused by the polymerization of myosin when heated.The species of fish is the most vital factor that affects this curing process. Many pelagic fish with higher fat contents lack the needed type kind of heat-curing myosin and are not used for surimi production.

Tempeh or tempe is made by natural culturing and controlled fermentation of soy bean process that binds into a cake form. Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protien, dietary fiber, and vitamin. Because of its nutritional value, tempeh used worldwide in vegetarian cuisine, some consider it to be a meat analogue. The production process of Tempeh begins with soya bean are split and hulled, then boiling the beans in plenty of water for about 45 minutes. Drained and cooled it. Add and mix with vinegar and rhizopus oligoporus. Then, packed the bean in container and covered 6mm above the beans. Next, left it into incubate at temperature of between 29 °C and 35 °C for 26 to 30 hours. The tempeh is ready when, a white, fluffy layer completely conceals the beans and the beans underneath the layer are held together as a solid cake. The last step is, tempeh will keep for two to three days in a refrigerator or it may be sliced, blanched and then frozen for longer storage.

3.0 CONCLUSION

As a conclusion, the meat alternative is good to us for consume. There are many advantages or benefit that we will get from this type of food. The people who are consumed foods that are meat alternative based will get longevity of life. The interesting facts that we will share are the longevity of life people that live in Okinawan Islands in Southern Japan. They eat lots of grains, vegetables, soy and fish and eat less meat, poultry and dairy product. The people who are follow vegetarian diet like Mormons, Seventh Day Adventists and Trappist monks also longer in life.

The meat alternative food helps the vegetarians people gets their same amount of complete protein. The sources of meat alternatives is the incomplete protein sources of food, but if the certain plant foods are eaten together, they may supply all the essential amino acids. It also will be essential for human nutrition and good as animal protein. The example of food that we will consumed together to get same as complete protein are grains and legumes. The production of meat alternative nowadays helps people like vegetarian’s people to find the food that nutritious and variety for them to consume.

The other benefits that people will get are the fiber constituents, anticancer components and the food of soy based has estrogenic activities. The food from meat alternative also much lower in fat content but the protein and quality content is quite similar. Besides that, tofu is the excellent food from a nutritional and health perspective which is will result in lowering blood cholesterol levels. As a result, meat alternative help us more in terms of health and nutrition.

(1500 words)

4.0 REFERENCES

Murray, M.T (1993). The Healing Power of Foods: Nutrition Secrets for Vibrant Health and Long Life, Melanie Field, Bookman Production, United States (US).

Kirschman, J.D (2007). Nutrition Almanac (6^th Edition), McGraw-Hill, Two Penn Plaza, New York.

Schwarcz, J. and Berkoff, F (2004). Foods that Harm, Food that Heal/ Reader’s Digest (1^st Edition), The Reader’s Digest Association, Inc., Canada.

Identify and how could Starbucks make its competitive advantages sustainable overtime?

2013-01-01T17:15:00.000+08:00

What is the definition of competitive advantage? According to Enz (2010), the competitive advantage is exists when a firm has a long-lasting business advantaged compared to rival firms that is a significant edge over the competition. In the other words, the firms will do something competitors cannot do. Starbucks apply many competitive advantages in the Chinese market such as strong brand name recognition, large retail distribution system, quality product, extensive product list, good supplier relationships, strong financial history and strong human resources.

The first point is brand name recognition. Starbucks is a well-known branding of coffee product company. According to Venkatraman and Nelson (2008), Starbucks is an iconic emotional brand. These emotional brands become meaningful in part because they become interwove with the narratives of people’s lives. Starbucks create their brand name with offer good environment of store’s which is captured by four themes such as “Starbucks as Home;” “Starbucks as a Constellation of Personal Spaces;” “Starbucks as Exotic;” and “Starbucks as a Bridge between Cultures” (Venkatraman & Nelson, 2008). These entire themes will create good brand name within the customers.

The second point is large retail distribution system. Nowadays, Starbuck is one of the companies that expand their business to the other country such as in

China

. It becomes the first mover in the coffee business in China market. This situation will create competitive advantage for Starbucks because they were the first company that successful for enter the coffee business market in the

China

. The large retail distribution system also helps Starbucks increase their revenue and profit. They do the franchising their company to the other country over the world.

The third point is quality of product. All of products that Starbucks offer to the customer have high quality of item. Starbucks establish their own Total Quality Management System in order to provide and control the quality of product that they sell to the customer. They also have corporate headquarters that exercises controls over individual sites. Other than that, they also have internal controls for the store that is managing by the manager.

The fourth point is extensive product list. This is one of the competitive advantage of Starbucks because the product that they produce is always be consumed by the customer. This is because the demand for food and beverages is constant. Therefore, the extensive product list of Starbuck will help them to compete with other company that in the same business.

The next point is good supplier relationship. This is important to Starbucks in order to produce their product. Starbucks is one of company that cooperates with the other company in order to receive raw material for their products. They have lack of their own coffee farms. Therefore, to ensure that all the raw materials for their production are being supply, they build good relationship with their supplier. Therefore, this will overcome their problem.

Besides that, Starbucks also is a company who has strong financial company. This is because Starbucks was starts operated in many years ago and has good financial management and strategies. They will achieve strong financial in company because they have largest market share in the industry. They also expand their business to the other country and do joint venture with local business partners to help recruit talented individuals and maintain financial control.

The last point is strong human resources who is the employee and staff that working in their company has good skills such as production skills, marketing skills, managerial skills and others. The most important skills in Starbucks is people skills and drink preparation ability. In order to maintain and control the quality that product that they produce, all the employees will give training to learn about products, brewing methods and sales techniques. They also giving rewards to their staff in order to encourage them work in a good performance.

As a conclusion, there are many competitive advantage that Starbucks have for competed with other company. Nevertheless, the most important things are they must have a good missions and visions of their company that lead them to achieved good performance in business. They also must create positive value with their customer to ensure that customer will loyal with their products.

Summary

2012-12-31T23:42:00.002+08:00

The evaluation of two key leadership development program components: Leadership skills assessment and leadership mentoring.

The purpose of this journal is to evaluate two key components of leadership development programs which is a 360-degree assessment of leadership skills and mentoring leaders. There are three hypotheses which are leadership skills self-report assessment will be statistically different from leadership skills observer-report assessment, the higher the percentage of time a mentor spends on actual coaching rather than compliance, the more the mentee group will share information with the mentor and the group and the more mentor initiates personal contact with the mentee group, the more the mentee group will share information with the mentor and the group. Two methods used which are leadership development program and leadership mentor group. The participants that includes in the program are 303 individuals and 41 leadership mentors. The measurements used for 360-degree assessment was Leadership Practices Inventory (LPI) (Kouzes & Posner’s, 1993 as cited in Solansky, 2010). Four-point Likert-type rating scale was used in gather information about mentoring leaders. The result from this study are there were significant differences between self scores and average observer scores for all five LPI scale, the coaching time and number of contacts are both significantly related to mentees willingness to share information with mentors and mentee group regarding their leadership issues. The empirical of this study will impact on understanding of what methodologies and development program components that suitable to incorporate into a program. The two key components in this study will provide a basis for assessing leadership traits and behaviors and effectiveness of mentoring. The findings in this study also show that mentor-mentee relationship will effective when mentor spend more time on coaching and initiates personal contact with the mentee group. This research also shows benefits that associated with including mentors in leadership development programs. As a conclusion, leadership skills assessment is critical to any leadership program to gauge leadership strength and weaknesses and change in them. The use of mentors also is a powerful tool for developing effective leadership behaviors. Mentors should be trained to effectively mentor and coach mentees and also should have time available to commit to the relationship.

(347 words)

References

Solansky, S.T. (2010). The evaluation of two key leadership development program components: Leadership skills assessment and leadership mentoring. The Leadership Quarterly, 21, 675-681.

Summary writing: Characteristics of a good summary. (2010). Retrieved from http://www.sdc.uwo.ca/writing/handouts/summary

Ross, F. (n.d.). Writing summaries - FindYourFeet.de. Retrieved from http://www.findyourfeet.de

Job enlargement, job enhancement, job characteristics and employee works teams are the important part in job design. Discuss these points.

2012-12-30T20:36:00.002+08:00

According to “Business dictionary.com,” (n.d.) job design will be defined as the set of opportunities and constraints structured into assigned tasks and responsibilities that affect how an employee accomplieshes and experiences work. Other than that, according to Morgeson & Humphrey; Parker & Wall (2008;1998, as cited in Grant, Fried & Juillerat) states job design is the process and outcomes of how work is structured, organized, experienced, and enacted. There are four important parts in dob design which is job enlargement, job enhancement, job characteristics and employee works teams.

Job enlargement will be defined as expansion of the number of different tasks performed by an employee in single job (Chapter 15: Job Design, 2011). For example, one auto mechanic switced from only changing oil to changing oil, greasing, and changing tranmission fluid. This work task have variety of services that the employee should do. This job enlargement will make the job tasks become more interesting. However, it is require more responsive to the higher level needs of employees by providing more variety in their job. The employees also always view job enlargement as just adding more routine, repetitive tasks to their already boring job.

Job enhancement is the alternative term for job enrichment. Job enhancement will define as a job design technique that is a variation on the concept of job enlargement (Business Dictionary.com, 2011). It adds new sources of job satisfactio by increasing level of responsibility of the employee. It also refers to the empowerment of employees to assume more responsibility and accountability for planning, organizing, performing, controlling, and evaluating their own work. There are five factors for enhance jobs and motivating employees which are achievement, recognition, growth, responsibility and performance. For example, server in the dining area will take immediate action when customer have complaint about the food product or service that provided.

Job characteristics also called as job factors. It will define as specific aspects to a job such as knowledge and skills, mental and physical demands, and working conditions that can be recognized and assessed (Business Dictionary.com, 2011). For example, to be a restaurant manager should have knowledge and skills in foodservice operation system. According to “Chapter 15 Job Design,” (2011), states job characteristics involves increasing the amounts of skill variety, task identity, task significance, autonomy, and feedback in a job. Skill variety, task identity and task significance are influence the experienced meaningfulness of work. Autonomy increase the feelings and attitudes of the employee towards their jobs. The feedback in job will give knowledge to the employee about their performances.

References

Business Dictionary.com (2011). Retrieved November 1, 2011, from http://www.businessdictionary.com

Grant, A.M., Fried, Y., & Juillerat, T. (n.d.). Work matters: Job design in classic and contemporary perspectives. Retrieved from http://www.management.wharton.upenn.edu/

Chapter 15: Job Design. (2011). Retrieved November 1, 2011 from http://www.swlearning.com/management/

Compare and contrast the similarities and diference between managing chain restaurant and foodservice by contract management.

2012-12-30T20:35:00.002+08:00

According to Wyckoff and Sasser (1978, as cited in Reynolds & Dipietro, n.d.) chain restaurant defined as two or more eating establishments at separate locations under common ownership or related through other legal entities which provide food for consumption on or off premises. While foodservice by contract management is a part of the non-commercial or institutional segment of the foodservice sector (Haywood & Wilson, 2003). It is a business between owners of establishment and a management company that hired for coordinating and overseeing a contract of operation.

The similarities of the managing chain restaurant and foodservice by contract is both of the operations system have a contract. The chain restaurant has a contract between franchisor and franchisee. For example, restaurant franchise such as McDonalds that have many chain over the world. The foodservice management also has a contract between owners and management company. For example, a hospital in Malaysia such as Hospital Universiti Kubang Kerian (HUKM) hired BESTA as their management company to run their foodservice operation.

There are many different between chain restaurant and foodservice management contract. First different is the management of the operation itself. The chain restaurant manages their establishment by following their restaurant owner leveraging brand recognition. They must follow the standardized business methods and practices exactly as their owner. However, the foodservice management contract did not have specific business methods that same to the owner. They only need to meet owner obligations in order to deliver the objectives required from the contract.

Other than that, the different of both operations will see in owner’s contribution in the operation. The chain restaurant has more contribution of the owner in operation. This is because to ensure that the same identifiable physical attributes and service offerings. The chain operation also need follow the owner standards in product and service that provided to the customer. However, foodservice management contract has less contribution of the owner in the operation parts. The owner only aware about the objectives of the operation must achieved which is building good relationship between customer and provider.

The chain restaurant organization have the advantage of economies of scale regarding material and supplies, with vast market reach generated by brand recognition allowing for quick penetration into new markets (Muller & Woods, 1994). It also increase in customer preference and patronage, higher emotional ties to the brand, trusty and loyalty. But, for foodservice management contract has different benefit which is streamlined operations such as improvement in business process efficiency with automated workflow. Owner of the operation will get benefits from the management contract which is better performance management and risk mitigation. The management contract also will get benefit which is management fees that owner pay for them.

The last difference between both operations is the advantages of the operation. The disadvantage of chain restaurant are operating a chain restaurant can be more stressful, need a time to recover when particular chain restaurant experience negative publicity and the cost of a chain restaurant is expensive than set up our own business. However, the disadvantages of foodservice management contract are inadequate resources may occur, lack of experience in dealing with customer if false in hiring management company and failure to monitor and manage retained risks will lead to owner loss and bad image of organization.

References

Haywood, K. M. & Wilson, G. (2003). Chapter 3 – Contract Foodservice. Retrieved from http://www.download-it.org/

Reynolds, D. & Dipietro, R. B. (n.d.). Chain restaurant management. Retrived from http://webpac.lib.tku.edu.tw/lib/item

Foodservice is a unique and distinctive functions in Malaysian economy. In 10 years time of Malaysia development, how would you see changes that may occur in foodservice operations.

2012-12-30T20:33:00.002+08:00

Foodservice industry is one of sector in Malaysia that growth faster. This is because due to the income elasticities of demand for food is bigger among consumers in Malaysia. The consumers’ trend expenditure pattern on foodservice in Malaysia is expected to continue into the future and grow at a faster rate (Tey, Mad, Zainalabidin, Amir & Alias, 2011). An increase in income has the propensity to lead to an increase in demand on foodservice. There are many changes that occur in foodservice in Malaysia since 10 years ago.

The first changes that we will see in the foodservice industry in Malaysia is international business expansion (Lim, n.d.). Malaysian people nowadays high demand on Western foods such as hamburger, hotdog, sandwich, fried chicken, pizza, steak and others. This situation influences the growth of restaurant that produces the types of food product demand such as fast food restaurant like KFC, McDonalds, Burger King, Wendy’s and others. These type of restaurant enter the Malaysian market and becomes growing time to time.

Besides that, the internationalisation process also is one of the changes that we will see in the Malaysian foodservice industry. Internationalisation process is a process of increasing experiential knowledge that occur in our foodservice organization or firm (Lim, n.d.). Our Malaysian foodservice firms such as Secret Recipe, The Chicken Rice Shop, Marrybrown, Kyros Kebab, Sugar Bun and Nelson’s try to provides variety of food product and service type like international foodservice. For example, Marrybrown used Western-pronounce brand name and produce Western food. But, The Chicken Rice Shop used Western-pronounce brand name and provide Eastern food to their customer.

Other than that, the changes that occur in Malaysian foodservice is the increasing in Halal food product items. Since Malaysia has Muslim population around 60% of total population, the demands for halal food products is bigger. Most of the foodservice organization in Malaysia should have ‘halal licence’ from JAKIM to cater the demand of Muslim people. The increasing of foodservice firms that produce halal food also expand to the international market. The Malaysian foodservice firms is a global halal brand organization and becomes famous in Asia such as Secret Recipe that will enter foreign market after a year of operation (Lim, n.d.).

The other changes occur in foodservice operation is the system of foodservice organization itself. Nowadays, there are many franchise system that used in the foodservice in Malaysia. For example, the biggest of franchising foodservice organization in Malaysia is KFC and McDonalds. This type of foodservice operation help change in the way foodservice operation is operating. The quick service restaurant is growth in faster to cater the demand of customer nowadays. All the knowledges, skills, technologies and others from the franchise system will help Malaysian foodservice growth.

Foodservice operation in Malaysia also change in the technology due to the increasing of information technology (IT) nowadays. The foodservice firm will update their firm with new technology in order to increase their performance. They used the IT system for promotion, marketing, communication, operation, management and others. For example, the use of software in management of the operation helps them to communicate with the vendors, staff and customer of their firms.

Besides that, foodservice operation in Malaysia also change in food technology improvement. The food nowadays will be processed to the frozen foods and sell to the market. There are many Malaysian frozen product items such as donut, pastries like ‘karipap’ and ‘samosa’,fish product like ‘keropok lekor’, meat product like patty, nugget, meatball and others. These types of foods will lead to increasing in street kiosk or stall and also vehicle foodservice stall.

Lastly, the changes in Malaysian foodservice operation helps in growth of economic and gives job opportunity for the Malaysian people. The Malaysian government is one of the organization that help to the changes in Malaysian foodservice operation in Malaysia. Government give support and encouraged Malaysian to be an entrepreneur or businessman. This will increase in foodservice industry because this type of business is easy to entering and operating.

References

Lim, K.L. (n.d.). The facilitation at per-internationalisation stage: A study of Malaysian foodservice firms. Retrieved from http://www.internationalconference.com.my/

Tey, Y. S., Mad, N.S., Zainalabidin, M., Amin, M.A., & Alias, R. (2011). Expenditure patterns on foodservice in Malaysia. Journal of Tourism, Hospitality & Culinary Arts, 1-8.

There are ten (10) attributes that must be present in a prospective franchisee for the selection of a franchisee by a franchisor. With your own words, discuss these attributes .

2012-12-30T20:30:00.002+08:00

According to “Guidelines Concerning the,”(2002), franchise is a form of business in which the franchisor provides the franchisee with the rights to use a specific trademark, trade name and provides coordinated control, guidance, and support for the member’s business and its management. There are 10 attributes that must be present in a prospective franchisee for the selection by franchisor are based on an assessment of overall business experience, personal qualifications, financial capability, managerial factors, demographic factors, attitudes and personality of franchisee, and others (Jambulingam & Navin, 1999).

The first attribute that franchisee should have is the business experience in the market where they are seeking a franchise. This attribute is important because experience in managing a franchise business will derived to the succesful of franchisee. For example, the entrepreneur who want to be a franchisee in fast food business such as McDonald’s and KFC must have knowledge and experience about this type of business. They should know about the market of franchisor brand, the demand of customer of product that produce, trends and challenges in the franchise that they want to enter.

The second attribute is personal qualification of the franchisee. This attribute include academic qualification of the franchisee that related to the franchisor business. The qualification is important to ensure that the franchisee have a good knowledges and skills in managing the franchise business. For example, in order to be franchisee of McDonald’s must have knowledge of foodservice organization, fast food operations, service in fast food restaurant and other skills in dealing with customers, employees, and people that related to the business.

The third attribute is financial capabilities of the franchisee. Financial capabilities means the available of capital from franchisee in order to enter the franchise business. It also relates to the personal savings that franchisee want to invest at the first time meeting with the franchisor. This financial requirements for the franchise business is different with the types of business that franchisee wants to enter. For example, if franchisee want to joint Dunkin Donut as their franchisor, the financial start up fee is around $40000 to $80000, net worth requirement is $1.5M and cash liquidity requirement is $750K (Dunkin Donut Franchise, n.d.).

The fourth attribute is managerial factors. Managerial factors such as planning, organizing, leading and controlling the operation of the franchise are important. Franchisee should have good managerial skills in order to achieve the target or profit stated by the franchisor. It also is the best criteria for selecting the franchisee if they will managing franchise personally rather than hired other personnel to manage the operations.

The fifth criteria are demographics factors such as age, gender, ethnicity, marital status, and education. These attribute are important to determine the ability of the franchisee to do their works and getting profit to franchisor. For example, age of franchisee such as young adults will influence them in run the business for longer time frame because they have good stamina.

Attitudes of franchisee also important for run a franchise business. They should have good attitudes toward business such as punctuality, positive thinking, creative, innovative, and enthusiastic. Besides that, they were perceived innovativeness, desire for personal development, seek work-related challenges, personal commitment to the business, and business risk-taking (Jambulingam & Navin, 1999).

The personality of the franchisee also is one of the attribute that franchisor choose. The franchisee should have good personality in order to cooperate with the franchisor. The personality here means how the franchisee acts as a business people. The franchisee may demonstrate personal integrity with emphasis on interpersonal skills and communication skills that will help them to operate the business smoothly. This also helps franchisor feel confident during selection process of the franchisee.

The other attribute is the franchisee has willingness to participate in a comprehensive training program. This attributes important to develop their skills in managing the business efficiently. For example, if franchisee enter KFC franchise, so they must have the knowledge about the products, service, equipments, operation system and others skill that required to meet the standard.

Franchisee also must have a strong desire to succeed, work hard and contribute to a winning team. This is because franchisor needs their franchisee achieving certain amount of profit. To ensure it will achieve, franchisee must work hard to increase the sales and controlling cost of operation efficiently.

Last attribute is a willingness of franchisee to personally devote full-time efforts to the day-to-day operations of the business. The franchisee must always monitor and take part in the operation rather than give full of authority to their personnel. They must be the person who has active in doing their works. They must not always to feel safe because they were under a good franchisor. They must take an effective effort to be successful and gets more profit for their establishment.

References

Daszkowski, D. (n.d.). Dunkin’ Donuts Franchise Review. Retrieved from http://franchises.about.com/od/coffeefranchises

Guidelines concerning the franchise system under the Antimonopoly Act. (2002). Retrieved from http://www.jftc.go.jp/en/legislation

Jambulingam, T. & Nevin, J. R. (1999). Influence of franchisee selection criteria on outcomes desired by the franchisor. Journal of Business Venturing, 14, 363-395.

Define malware and distinguish among a virus, a worm, and a Trojan horse. Malware is a Malicious software programs that include a variety of threats such as computer viruses, worms and Trojan horses.

2012-12-30T20:27:00.002+08:00

i. Computer virus is a rogue software program that attaches itself to other software programs or data files in order to be executed and without user permission or knowledge. For example virus ILOVEYOU and CABIR.

ii. Worms are independent computer programs that can copy themselves from one computer to other computers over a network. They operate on their own without attaching to other computer program files and rely less on human behavior in order to spread from computer to computer. For example Sasser.ftp and MyDoom.A.

iii. Trojan horse is a software program that appears to be benign but then does something other than expected. The example of Trojan horse is Pushdo Trojan and Storm.

Define identity theft and phishing and explain why identity theft is such a big problem today.

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Identity theft is a crime in which an imposter obtains key pieces of personal information such as Social Security identification numbers, driver’s licence numbers, or credit card numbers, to impersonate someone else. The identity theft is such a big problem today because the information may be used to obtain credit, merchandise, or services in the name of the victim or to provide the thief with false credentials. Pnishing is one of popular tactic which is a form of spoofing. It involves setting up fake Web sites or sending e-mail messages that look like those of legitimate businesses to ask users for confidential personal data.

Define computer crime. Provide 2 examples of crime in which computers are targets and two examples in which computers are used as instruments of crime.

2012-12-30T20:19:00.000+08:00

Computer crime is defined as any violations of criminal law that involve knowledge of computer technology for their perpetration, investigation, or prosecution (U.S. Department of Justice). The example of crime in which computers are targets are accessing a computer system without authority and breaching the confidentiality of protected computerized data. The examples of computers are used as instruments of crime are theft of trade secrets and transmitting or processing child pornography using a computer.

THE COST-BENEFIT RATIO OF PURCHASING IT INFRASTRUCTURE IN HOTELS

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Introduction

The hospitality industry began to utilize information technology (IT) more than three decades ago well before many other industries (Berchiolly, 1997 & Hensdill, 1998 as cited in Heart, Pliskin, Schechtmen & Reichel, 2001). According to Laudon & Laudon (2010), IT infrastructure is defining as the shared technology resources that provide the platform for the firm’s specific information system application. IT infrastructure is including investment in hardware, software and services that shared to the entire business unit in the firm or organization. Cost for implementation the IT infrastructure is very expensive and higher based on the services that includes during the investments. For example, investments in infrastructure account for between 25 and 35 percent of information technology expenditures in large firms (Weil et al. 2002 as cited in Laudon & Laudon, 2010).

Cost benefit ratio or profitability index will define as contrast of the present value of an investment decision or project with its initial cost (Business Dictionary.com, 2011). In other word, it defines as a ratio of whether or not how much profit will result from an investment. In this situation, the cost benefit ratio of purchasing IT infrastructure in hotel means the comparison of future profit that will get after purchase the IT infrastructure with preliminary cost of purchase itself. This ratio will calculated by taking the net present value of IT infrastructure and dividing by the original cost of purchasing the IT infrastructure. If the ratio is greater than one, it indicates that the purchase decision for the IT infrastructure in hotel is a viable or practical to the organization.

The hospitality industry is one of the fastest growing industries worldwide. In the US alone, according to the US Department of Commerce, the number of non-American tourists increased by 23% from 39.4 million in 1990 to 48.5 million in 1999, while revenues from these tourists grew by 64% from $58.3 billion in 1990 to $95.6 billion in 1999 (Heart, Pliskin, Schechtmen & Reichel, 2001). It is generally understood, however, that without advanced IT infrastructures any industry’s ability to compete globally could be jeopardized and in danger. It is also becomes a question whether hotels are equipped with the appropriate IT infrastructures required for eBusiness and eCommerce competition in global markets or not.

Content

Nowadays, the implementation of IT infrastructure in hotels is very important. The IT infrastructure has advantages and disadvantages to the hotel. It is depend on the how the hotel organization manage the IT infrastructure itself. The advantage that hotel will get are improve performances of hotel services and increase the revenue of the hotel itself. The performance of hotel services will improve by using IT because all the management and operation tasks will be done using the IT infrastructure. For example, during reservation or check-in process of hotel guest is done using the specific software such as Fidelio or Opera. The hotel revenue also will increase when IT infrastructure is implement in the hotel using promotion that are done by sales and marketing department in the website. Hotel guest will make online reservation for check-in to the hotel. This will lead to the increase in sales revenue of hotel rooms.

However, the disadvantages of IT infrastructure is cost that need for the investment and controlling is quite expensive. The hotel organizations should calculate the cost-benefit ratio first before purchase the IT infrastructure to ensure that they will get benefits from the investment. The calculation that need to be consider are cost for instituting and maintaining control systems of the IT and benefits or saving that hotel derived by purchasing the infrastructure. The hotel organization also need to know about the actual cost of owning technology resources including the original cost of acquiring and installing hardware and software and ongoing administration costs for upgrades, maintenance, technical support, training and even utility and real estate costs for running and housing the technology (Laudon & Laudon, 2010).

According to the cost-benefit ratio, hotel organization will make its own decision whether or not they purchase their own IT infrastructure or rent them from external provider. If too much is spent on infrastructure, it lies redundant and constitutes a drag on hotel financial performance. If too little spent, important business services cannot be delivered and the hotel’s competitors that spent the right amount will outperform the under-investing hotel. Thus, hotel will identify on how much should the hotel spend on IT infrastructure using six questions from competitive forces model for IT infrastructure investment.

The first point is market demand for hotel services. The hotel should make an inventory of the services that it currently provides to the customers, suppliers and employees. Do some research or survey to each group and identify if the service that provide meeting the needs of each group or not. For example, is there any complaint received from customers, employees and suppliers about the hotel services such as slow response to customer’s queries regarding prices, difficulty for finding the right information about jobs and difficulties of discovering hotel production requirements. All the information about the market demand is important to the hotel for establish their own business strategy.

The second point is hotel business strategy. The business strategy is a detailed plan for achieving success in business (Oxford Advanced Learner's Dictionary, 2010). Every organization has to figure out what it wants to achieve and then how it is going to make it happen, with its products, services, customers and operations. For example, the hotel should analyze five-year business strategy or future strategy of the hotel and try to assess what new services and capabilities will be required to achieve strategic goal. The hotel establish their own goal which is to gain more profit every year after invest in the IT technology. The hotel provides better quality of services to ensure that customer is satisfied and return to buying their services or products.

The third point is the hotel information technology (IT) strategy, infrastructure and cost. The hotel must examine information technology plans for the next five years and assess its alignment with the hotel business plans. For example, the hotel plan that in future they want to upgrade the IT technology for improve their performance in giving service to the customer. So, the hotel should do the budget about the cost that includes in the upgrading process. The total IT infrastructure costs also must be determined in order to perform a total cost of ownership analysis. There are nine infrastructure components in total cost of ownership which are hardware and software acquisition, installation, training, support, maintenance, infrastructure, downtime and space and energy. If the hotel has no IT strategy, they need to devise one that takes into account the hotel’s five-year strategy.

The fourth point is information technology assessment. The hotel should avoid them from behind the technology curve or at the bleeding edge of information technology. This is because an organization not desirable to spend resources on advanced technologies that are still experimental, often offensive and sometimes unreliable. The hotel needs to spend on technologies that have well established standards. The IT vendors also should be well chosen because they are competing on cost, not design and they are multiple suppliers.

The fifth point is competitor hotel services. The hotel organization should try to assess what technology services competitors’ offer to their customers, suppliers, and employees. They should know the new services or techniques that used in the competitor organization. Try to compare with our own services and establish quantitative and qualitative measures. If our hotel’s service levels fall short, our hotel is at a competitive advantage. The hotels must looking for the solution for improve our hotel service levels if it fall in long period of time. The quick solution from problem that occurs will help our hotel develop and improve the performance.

The last point in purchasing decision for IT infrastructure is the competitor of hotel IT infrastructure investments. Hotel should benchmark their expenditures for IT infrastructure against our competitors. Many companies are quite public about their innovative expenditures on IT. If competing firms try to keep IT expenditures secret, the hotel may be able to find IT investment information in public companies’ SEC From 10-K annual reports to the federal government when those expenditures impact a firm’s financial result. The hotel did not to spend as much as their competitors but perhaps it is discovered much less expensive ways of providing services and its can lead to a cost advantage.

Conclusion

As a conclusion, hotel business nowadays has its own challenge which is the business growth rapidly. There are many new hotel was develop in order to cater the demand of customer for lodging accommodation and food and beverage services. The existing of new hotel will lead the management of the hotel to do an aggressive business strategy for attract customer to come to their hotel. Therefore, the technology-based business model is one of the solutions of this problem. Hotel organization needs to invest in IT infrastructure for formulating their business strategy. They must used IT for update the information about the hotel, services and product that are provide in the hotel, doing the promotion, sales marketing, managing the operation of hotel and communicate with the customer, supplier and workers in the hotel itself.

The IT investment that hotel make must give benefits to them. They should not purchase the IT assets if it will make them suffer the higher cost or expenses without giving any advantages to them. The top level management of the hotel must evaluate the cost-benefit ratio before make decision to buy the IT technologies. All the important factors in making purchasing decision must be considered to avoid any loss to the hotel organization. But, if the hotel spends far less in the IT investment than their competitors, they will experience commensurate poor performance and losing market share in the business.

Besides that, the hotel also will take another solution besides purchasing the IT infrastructure which is rent them from external provider. This solution will help the small hotel for operating their services without need to invest more money for purchase the IT assets. It also gives an opportunity to the small company for implement the use of IT in their organization. Rent from the external provider is also one of the good solutions. Lastly, the solution guidelines include using a competitive forces model to determine how much to spend on IT infrastructure and where to make strategic infrastructure investments, and establishing the total cost of ownership of information technology assets.

References

American Hotel & Lodging Association. (2006). Hotel technology infrastructure. Retrieved November 10, 2011, from http://www.ahla.com

Heart, T., Pliskin, N., Schechtmen, E., & Reichel, A. (2001). Information technology in the hospitality industry: The Israeli scene and beyond. Information Technology & Tourism, 4, 41-64.

Laudon, K. C. & Laudon, J.P. (2010). Management Information Systems: Managing the digital firm. New Jersey: Pearson Prentice Hall.

Oxford Advanced Learner's Dictionary (8^th ed). (2010). New York: Oxford University Press.

Reid, R. D., & Sandler, M. (1992). The use of technology to improve service quality. Cornell Hotel & Restaurants Administration Quarterly, 33(3), 68–73.

Van Hoof, H. B., Collins, G. R., Combrink, T. E., & Verbeeten, M. J. (1995). Technology needs and perceptions. Cornell Hotel & Restaurants Administration Quarterly, 36(5), 64–69.

Zwass, V. (1996). Electronic commerce: Structure and issues. International Journal of Electronic Commerce, 1(1), 3-23.

MEAT

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TYPES OF MEATS

There are four types of meats that usually sell in the market which are:

1. Beef

Most beef is supplied by steers which is male cattle that are castrated while young. So, they will gain weight quickly. Besides that, heifers or females that have not borne calf are also used for meat.

2. Veal

This type of meat comes from male and female calves of beef cattle and also dairy beef cattle which the age is between of 3 weeks and three months. These animals are fed a milk-based diet and have their movements restricted for a more flavorful and tender meat.

3. Lamb

This type of meat comes from sheep less than 14 months old. The meat that sold from the older animals is called as mutton.

4. Pork

Pork also includes in types of meat and it comes from young swine or either gender. Pork also has been bred to be learner and it will become tendered.

REFERENCE:

Brown, A. 2008. Understanding Food: Principles & Preparation (3^rd Ed). Thomson Wadsworth: United States.

CAKES

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CLASSIFICATION OF CAKES

There are three general classifications of cakes which are:

Shortened Cakes

· A cake made with fat.

· It also called butter or conventional cakes.

· It usually leavened with baking powder or baking soda.

· Example of shortened cakes leavened with baking soda or baking powder are standard yellow, plain white, chocolate, spice and fruitcakes.

· Pound cake is a compact, shortened cake leavened only by air and steam.

Unshortened Cakes

· A cake made without added fat.

· It also known as sponge or foam cakes.

· This type of cakes is leavened with beaten egg whites.

· Examples of unshortened cakes are angel food, meringue, sponge, dacquoise, genoise, and roulade.

Chiffon

· A cake made by combining the characteristics found in both shortened and unshortened cakes.

· It’s leavened with both baking powder or soda and beaten egg whites.

· The examples are angel food cakes such as lemon chiffon and chocolate chiffon cakes.

REFERENCE:

Brown, A. 2008. Understanding Food: Principles & Preparation.

Classification Of Fish And Shellfish

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Fish can be classified three different ways:

Vertebrate or invertebrate: Vertebrate fish or finfish have fins and internal skeletons; invertebrate fish, or shellfish (mollusks and crustaceans), have external skeletons.
Saltwater or freshwater
Lean or fatty

FINFISH:

Fresh Water : Lean / Fatty
Salt Water : Lean / Fatty

SHELLFISH

Crustacean : Crab, Crayfish, Lobster and Shrimp

Mollusk :

Bivalve : Clam, Mussel, Oyster, Scallop
Univalve : Abalone, Conch, Snail
Cephalopod : Octopus, Squid

Classification Of Poultry

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Poultry or domesticated birds raised for their meat, includes:

Chicken:

Broilers, Fryers, Roasters, Capons, Cornish Game Hens

Turkey:

Young Tom
Young Hen

Duck

Goose

Pigeon

Guinea Fowl

Domesticated birds are classified according to age and weight, and the classification vary from species to species. Chickens are sold as broilers and or fryers, roasters, capons, Cornish hens, and stags. The majority of the turkeys coming to market are young hens, hens, young toms and toms.

SUMMARY OF THE JURNAL

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DINING FOR SAFETY: CONSUMER PERCEPTIONS OF FOOD SAFETY AND EATING OUT

This research aims to investigates whether perceptions about food safety are related to how often consumers eat at restaurant. The research before that are being refer is food safety inspection at a restaurant by public health officials, research has shown that a significant percentage of restaurants have inadequate food safety practices (Allwood, Jenkins, Paulus, Johnson, & Hedberg, 2004; Buchholz, Run, Kool, Fielding & Mascola, 2002; Mathias et al.,1994; Medus, Smith, Bender, Besser, & Hedberg, 2006; U.S. Food and Drug Administration Retail Program Steering Committee,2000; Walczak, 2000). Before do the research, the hypotheses are built. The main two hypotheses used are whether perceptions about food safety issues and the sociodemographic characteristics of consumers are related to frequency of eating at restaurant. All the hypotheses are based on the previous literature on perceptions of food safety and consumer behavior.

The method that they used to get the data is using a nationwide telephone survey in the 48 contiguous U.S states and conducted with 1014 randomly selected U.S adults aged 18 and older between October 31, 2005 and February 9, 2006. Two calling protocols were used are the traditional standard of minimum of 12 call attempts to contact sample members was employed and it were randomly assigned to be called at different times of the day and days of the week. The result they get will be weighted to reflect the sociodemographics and geographic regions of the U.S population using the 2000 census data. They preferred the statistical technique to preserve the ordinal nature of the dependent variable as categorical or nominal data. The independent and the logits are the same for all the logits was violated.

The dependent variable is frequency of eating at a restaurant by asking the respondent about how many times a week they eat at a restaurant. The data will categories like 1=everyday, 2=several times a day or a week, 3=about once or twice a week, 4=less than once a week, and 5=never. Then, the data analysis was recoded into three categories such as frequently, occasionally and rarely.

The independent variables that are used in the analysis are concern about food safety issues, food safety performance of restaurant, how often consumers think about food safety, the belief of having had food poisoning, knowledge about food safety and sociodemographic variables. The food-borne illness was measured by asking two questions to the respondent like “Are you concerned about food-borne illnesses in the foods that you eat?” and “Would you say that you are concerned, somewhat concerned, or a little concerned?” The respondent also asked about two food safety issues that are about pesticide and chemical residues on fruits and vegetables and antibiotics or hormones. The variable trust data gets by asking respondent how they rate the performance of restaurant in making sure the foods that they eat are safe. Other than that, they also asked respondent about the important food safety to them. The data of response will be recorded. The experience of the respondent about had a case of food poisoning also be asked. Respondent knowledge about food safety also was being measured and recorded. Other control variable is sociodemographic that’s whether the respondent was vegetarian, allergic to foods, children younger than 6 and anyone 65 years or older in the household. In addition, the age, sex, race, education and income of the respondent were measured by asking them through the question.

The result that were got from this research are about 18% of respondents stated that they eat at a restaurant often, 43% indicated that they dine out occasionally, and 39% said that they rarely eat out. The respondents who think about food safety hardly at all were more likely to eat at a restaurant more often than those who think about food safety everyday. The males were more likely than females to eat at a restaurant often, and Hispanics were less likely than White respondents to eat at a restaurant often. But, the respondents who are higher levels of concern about food-borne illness, additives and preservatives and believed that they had food poisoning within the past were less likely to eat at a restaurant. Vegetarian’s people were less eating at a restaurant. People who had incomes $60,000 or greater were likely eating outside than those with incomes between $20,000 and $39,999. The respondent with less than a high school education were less likely to eat at a restaurant occasionally than those with at least a bachelor’s degree.

From this research, they got those consumers’ perceptions of food safety influence the frequency of dining at restaurant are doing but not always in predictable ways. There are differences between those who are eating at restaurant rarely, occasionally or often. The concern of food safety issues, thinking about food safety and having experienced food poisoning were related to frequency of dining. But, concern on additives and preservatives and having experienced food poisoning had the opposite effect than predicted. The explanation that got from the respondent may lie in the wording of the questions. For example in experiencing food poisoning, the respondent did not confirm that they was ill because food they eating at a restaurant. The frequency of dining at restaurant general might be not change, but the pattern of patronage may change as consumers eat elsewhere (Henson et al., 2006; Reynolds & Balinbin, 2003). Food-borne illness may cause a short-term decline in eating out, but some patterns may return to previous levels over a period of time (Bocker & Hanf2000). There are more research that researcher should do in findings point on how, when and why consumers associate illness with food purchased at restaurant and food safety variables need to be included in consumer preference studies.

REFERENCES:

Allwood, P.B., Jenkins, T., Paulus, C., Johnson, L., & Hedberg, C.W. (2004). Hand washing compliance among retail food establishment workers in Minnesota. Journal of Food Protection, 67, 2825-2828.

Bocker, A., & Hanf, C.-H. (2000). Confidence lost and-partially-regained: Consumer responseto food scares. Journal of Economic Behavior & Organization, 43, 471-485.

Henson, S., Majowicz, S., Masakure, O., Sockett, P., Jones, A., Hart, R., et al. (2006). Consumer assessment of the safety of restaurant: The role of inspection notices and other information cues. Journal of Food Safety, 26, 275-301.

MEAT

2012-05-21T07:43:00.000+08:00

Meat is generally defined as the muscle of animals, but in a broader sense it also covers the organs and glands obtained from the word meat includes the flesh of poultry and fish. Different of meat have different of composition (muscle, connective and fatty acid tissue bone, pigment and extractives), the various considerations involved in purchasing meat (inspection, grading, tenderness, fresh cut and processed meat). The type, fat, and tenderness of meat depends genetics, age, diet and exercise of animals.

Meat has four types of meat such as beef, veal, lamb and mutton, and pork. Hundreds of breeding lines specially provide cattle as abundant sources of good quality beef. It originates from cattle are classified according to age and gender such as of based from it, steers, bulls, heifers and cows, and calves. Veal is meat from the young calves of beef cattle between ages of three weeks and three months. It allowed in a pasture is called free-range veal and slightly less tender than traditional fed veal. The lamb and mutton, meat based from sheep but it comes with different of age, for instance lamb of meat less than 14 months old and mutton from over 14 months. Mutton is stronger flavor as the mature of animals, darker and tougher than lamb of meat.

The structure of meat is a combination of water, muscle, connective tissue, adipose (fatty) tissue and bone. The main source of animals has at their muscle, which made of collection muscle called as muscle fibers and membrane sarcolemma outer membrane surrounding it muscle. Muscle fibrils important in muscle contraction and relaxation, separated into segments called sarcomeres by dark bands is Z lines. These segments have two of protein contain such as actin (thin) and myosin (thick). Actinomyosin is forming another protein and adenosine triphosphate (ATP) provided for this contraction.

The connective tissue is a part of ligaments and tendons, it also like glue for muscle cells. The other two main types of tissue are elastin and reticulin is small fibers that forms delicate interlace around muscle cells. The meat has more contain of collagen, meat from older animals and elastin which silver skin at the meat can cause the meat become tougher of tenderness. Adipose tissue is simply tissue which at under skin and abnormal cavity for sensitive internal organs. Cover fat at outside the meat can help moisture of meat. Marbling found within muscle of meat and beef which have well-marbled fetches in a higher price.The species, age and diet can affect for meat and other structure of meat include for the texture and color of fat. Bones as landmarks for various meat cuts from a carcass. Marrow found in the bone such as yellow marrow in long bones and red marrow in the spongy center of other bone (many blood vessels).

The processing of meat means has been changed from original fresh cut. The methods of processing meat are curing, smoking, canning and drying. Ham, sausage, bacon, salami and others, it is example products after processing m meat. The curing process used by saturating with salt.When salt and other flavor mixed into meat, it become more flavorful because the osmosis process which the mechanism whereby fluid refuse through cells into the meat , and for equalized increased ion concentration. The Concentration of salt can influence the meat to absorb the water.The commercial technique used curing solution which mechanically pumped or injection into the meat machine lined for increase the meat weight. The high of sodium content can provide this product become flavor, improve texture, increase the protein’s water binding capacity and reduce fluid losses within packaging process.

The processes canned meat through sterilization remain sealed or pasteurization storage at refrigerator as perishable items. The lastly of process methods is used drying process with dryer under specification conditions of humanity and temperature after cooked or smoke the meat.The process to produce ham is need used the hind leg of a hog from pork meat. It can purchase with canned, water-added, country and picnic of ham. The bacon product is from cured and smoked of the side of a hog.

FOOD SELECTION CRITERIA

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Sensory Criteria. When most people choose a particular food, they evaluate it using the sensory reactions rather than by considering its nutritional content.
Nutritional Criteria. Over the past several decades, emerging awareness of health and nutrition has resulted in six out of ten customers making a major change in their diets. Guidelines that reinforce an emphasis on better health through nutrition include the U.S. Government's Dietary Guidelines and the MyPyramid food guide.
Cultural and Religious Criteria. An increasingly diverse population, with greater access to travel and expanded global communication, has resulted in a huge increase in the variety of foods that are available in the market today. Religious criteria will affect what people choose to eat such as Muslim people must eat 'Halal' food and it different with other religion.
Psychological and Sociological Criteria. Nowadays, advertising, social conscience and peer pressure can affecting individual's food choices. For example, the controversies surrounding genetically engineered foods and organic foods.
Budgetary Criteria. Cost helps determine the types of food and brands that are bought and frequency of restaurant patronage. A shortage of time for food preparation or eating out can result in greater use of convenience foods and "fast foods", even if they are often more expensive and less nutritious.

Reference:

Brown, A. (2008). Understanding Food Principles & Preparation. The Thomson corporation: United States.

TYPES OF FOOD AND BEVERAGE OUTLETS

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The hospitality offers employment to people of differing personalities, backgrounds and skills through a wide diversity of the types of outlets serving food and beverages.

Cafe offer teas, coffees, soft drinks, snacks and often light meals usually from breakfast to early suppers. They require fast service to ensure a fast turnover of customers.

Cafeterias are often attached to institutions such as museum or educational establishments or maybe recreational facilities such as golf. They offer light refreshments, teas, coffees, and soft drinks, and snacks.

Food halls/Food courts are becoming popular especially in shopping centres. Food outlets serving a wide variety different types of fast food surround a common central dining area.

Public houses are food outlet that offer meals range from simple bar snacks to informal restaurant-style service.

Casual dining restaurants (bistros) offer casual appearance and atmosphere. There are service staff dealing with customer in professional way.

Ethnic restaurants offer service may be as much a part of the cultural experience to the customer.

Functions (receptions/banquets/conventions). The number of guests and the style of function can vary based on the customer.

Fine dining restaurants usually have a suitably comfortable impressive ambience for the fine cuisine on offer.

Reference:
Brown, G., Hepner, K., & Deegan, Alan. (1994). Introduction to Food and Beverage Service. Pearson Education Limited: England.

List and describe the most common threats against contemporary information systems.

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The multi-tier client/server computing environment: The vulnerabilities exist at each layer and in the communication between the layers. The user often unauthorized access and introduce errors.
The communications lines: The common threats are tapping, sniffing, message alteration, theft and fraud and radiation.
The Corporate Servers: The most common threats are hacking, viruses and worms, theft and fraud, vandalism and denial-of-service attacks.
The Corporate Systems: The most common threats are theft of data, copying data, alteration of data, hardware failure and software failure.

Why are information systems vulnerable to destruction, error and abuse?

2012-05-16T14:37:00.000+08:00

Information system is vulnerable to destruction, error and abuse because it is one type of digital data. Digital data are vulnerable to destruction, misuse, error, fraud, and hardware or software failures. When large amounts of data are stored in electronic form, they are vulnerable to many more kinds of threats than when they existed in manual form. The Internet is designed to be an open system and makes internal corporate systems more vulnerable to actions from outsiders. It also are more vulnerable because it virtually open to anyone. Hackers can unleash denial-of-service (DoS) attacks or penetrate corporate networks, causing serious system disruptions. Wi-Fi networks also can easily be penetrated by intruders using sniffer programs to obtain an address to access the resources of the network. Computer viruses and worms can disable systems and Web sites. Software presents problems because software bugs may be impossible to eliminate and because software vulnerabilities can be exploited by hackers and malicious software. Therefore, end users often introduce errors.

QUESTION: Write your opinion on having career as a hotelier.

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According Oxford Advanced Learner’s Dictionary (2005), hotelier will be defined as a person who owns or manages a hotel. We will thinks that hotelier is a person who responsible in the management of the hotel operation itself. The people that contribute in order to managed a hotel business start from the top level management until department manager. The other thing that we should know before giving an opinion on having career as a hotelier, we must have the knowledge and information about the hotel business. What is the hotel business all about? Hotel business is many things that contribute to the service that deliver to the guest. All employees in a hotel provide service to the guest such as front desks, maids, chefs, bartenders and others.

From my opinion, having career as a hotelier have their pros and contras itself. It depends on the individual itself on how his or her desire in their satisfaction of works. Some people would like to work in the challenging job. Therefore they are willing to works in the hotel business. This is because hotel business is one of challenging industry. In order to be a good hotelier, the person should have a good attitude, skill, knowledge, experience and other positive behavior as a human. All the positive characteristics are important in order to deal with the guests that have many behavior and want. The guest that comes to our hotel for consumed or experience the service always have higher expectation to the service. So, the hotelier must provide a good service to them in whatever situation that they are facing.

Other than that, having career as a hotelier also is good in order to gain knowledge and experience about the service, product, management, operation, and how to deal with people, problems, and others. Hotelier also will develop many skills while they are working such as communication skill, inter-personal skill, problem solving skill and other skill that related to the work task. From that, the hotelier will get more knowledge and experience by them. They will get the knowledge because of the problem that happens in the hotel because of guest complaint or dissatisfaction. They must thinks and find the solution to solve the problems that occur. This will help hotelier in the critical thinking process and strategic management process.

The contras that maybe influence people did not willing to be hotelier is because of the time of working. They cannot work with the working hours those more than eight hours in a day. They also cannot work in the shift working hour. As we know, hotel business is one of the business that operated 24 hours every day and do not be able to close. This business is one types of business that will gain more profit but needs more time to be managing. This reason will affect people in order to choose hotelier as their career in the future.

Other than that, people may not to work as a hotelier because of the pressure that they will gets from the job task. This career need people work under pressure because as hotelier, they did not know what will happen in the future. They maybe facing with the big problem related to the service, guest, facilities, operation, management, employees and others. The entire problems that occur need them to investigate and try to find the solution. It will make them to thinks critically in order to provide good service and to show good image of their hotel to the guest.

As a conclusion, if we choose to have a career as a hotelier, we should do as best as we can. This is because we will gain something that will fulfill our satisfaction in doing the right things in our jobs. In order to choose the best career for us, we must choose based on our ambitious and desire. This is important to ensure that we will give a good performance in doing our job done with successful result.

Question: How would you set service standards for intangible services?

2012-05-16T14:22:00.004+08:00

The role of service standards is shortened form of the phrase “standards of service”. It is typically to answer questions such as how often will the service be provided, how long should it take to receive the service, and what does service provider do when one service not satisfy by customer. Thus, service standards inform people about what kind of service they can expect from an organization. This is usually done in the form of a statement that describes what level of service will be provided to consumer.

In essence, a service standard is a criterion adopted by an organization in order to define how they should behave with respect to their customer. Intangible services will be defined as services that are giving directed at people’s mind and intangible assets. The intangibility can consist of both mental and physical dimensions (Lovelock & Wirtz, 2011). The mental intangibility cannot be easily visualized and understood such as education and psychotherapy. While physical intangibility cannot be touched or experienced by the other senses such as accounting and banking service.

How to set service standards for intangible services? Organizations that want to set service standards for their service should know about the type of indicator. A service standard is a type of indicator. National Treasury (2004) defines an indicator as a measure of "how well an expenditure programme (or main division of a vote) is delivering its output and contributing towards meeting the outcomes that organization wants to achieve." In other words, an indicator is a measure or signal or benchmark that indicates the level of achievement or performance of the service itself. Indicators are what we observe or measure in order to verify whether, or to what extent, progress is being made (United Nations Development Programme, 1999).

There are five steps that will be apply in order to set service standards for intangible services which are defined the quality that the organizations want, set the target group, define the target area or place, set the quantity and lastly set the time period. For example, to set standards for student registration courses service that given by university must define the quality of service first which is accurate and correct courses must be register. Then, set the target group of the service which is accurate and correct courses must be register for new student in the university. The next steps is to define the target area or place which is the accurate and correct courses must be register using online systems at university website. Lastly, set the quantity or time period of the service which is the accurate and correct courses must be register at university website system within 2 weeks after student registration.

Other than that, the service standards that developed by an organization should incorporate five different aspects. Those aspects are description of the service, service pledge or commitment, delivery target, the cost of the service and reference to the relevant complaint and redress mechanisms. The description of the service is referring to the detail of the service that the organization wants to produces to the customer such as guest check-in procedure in a hotel. The service pledge or commitment refers on how hotel guest will be treated and describe of the service delivery that hotel promise to meet such as our front office staff must be knowledgeable, courtesy, friendly, and responsive. Delivery target refers to the performance of the hotel in deliver their service such as guest will be check-in to their room within less than 10 minutes. The cost of the services is referring to the fee such as the hotel provides room rate at reasonable price. Lastly, the reference to the relevant complaint from the guest will be deal as soon as possible and if need to follow up; the hotel will be response within specific time.

As a conclusion, there are many ways in order to set service standards for intangible services. The main point in setting service standards are the organization must know their main target or goal that they want to achieved. They must set the service standards based on their service type and target market. All the service standards that establish by an organization must be following by their staff in order to satisfy their customer regarding service that delivers to them. Customer satisfaction is very important to the service provider because they are deal with people with many character and behavior during service encounter. The more customers satisfy with the service, the better quality of the service itself.

Customer Satisfaction towards Service Quality Provided by Disabled Employees at KFC Sentul

2012-05-16T14:08:00.002+08:00

ABSTRACT

The study was conducted to investigate the relationship between disabled employee and customer satisfaction and to examine customer satisfaction towards service provided by the disabled employee using a sample of 384 structured questionnaires gathered from customers that experience the KFC Sentul services. The outcomes of Pearson correlation showed two important positive findings: firstly, the more responsive the service provided by disabled employees, the greater the level of customer satisfaction. Secondly, the more reliable the service provided by disabled employees, the greater the level of customer satisfaction. This result confirms that there is a significant relationship between service quality provided by disabled employees and customer satisfaction. To explain customer satisfaction better, it may be important to look at other service quality dimension or seek better measures of the constructs.The implications from this research is the other foodservice organizations will hired disabled employees as one of their staff because customer satisfy with their service and do not care about employee disabilities but more care in how service is deliver to them.

Notes: This is the first research that I do with Siti Rohana and Ahmad Rasydan. While it is not get good grade because we only get B, but it gave us more experience in doing research. How difficult to get an information from the people, communicating with them and others. Big thanks to the lecturer and adviser, Mr. Mushaireen Musa and all group members for the cooperation..